Skip to main content
Dessert

French Cake

A light, fluffy cake flavored with almond or rose water, baked in a loaf or layers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

French Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Cream the butter and sugar together. Add the milk and mix well.

  2. Sift the flour with the baking powder and add to the mixture.

  3. Flavor with extract of bitter almonds or rose water to taste.

  4. Fold in the beaten egg whites gently.

Bake and finish

  1. Bake in a loaf for 25 to 30 minutes at 350°F (175°C) or in layers for 6 to 10 minutes at a hotter oven.

  2. Fill with almond or other filling and ice to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creamed with sugar to trap air and give the cake a tender, rich crumb.
Sugar
Sweetens the cake and, creamed with butter, helps hold air for a light texture.
Egg whites
Beaten and folded in to add structure and lift for a light, airy crumb.
Flour
Forms the cake's main structure once it sets in the oven.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Milk
Adds moisture and tenderness to the batter.

The step that matters

Folding in the beaten egg whites. Stirring vigorously deflates the foam the whites hold, so the cake rises less and turns dense. Fold gently, just until no white streaks remain.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes